Shortcut to Successful Strudel

‘Pâte feuilletée’ is magic! More commonly known as ‘puff pastry,’ this laminated dough has infinite uses and – savoury or sweet – they’re all delicious.

Almond Raspberry Strudel 6 arrKeeping my icebox well stocked, ready-made puff pastry will soon be your next ‘staple’ item. And, here’s why: ‘mille feuille’, turnovers, cheese or cinnamon twists, beef wellington, ‘pithivier’, chocolate dipped ‘palmiers’, and the list goes on. Clearly used to elevate any appetizer, dinner or dessert spread, who can live without layers of buttered dough? Truly making my life easier, I know I can’t!

Having tackled a few the of the aforementioned puff-based pastries – please find via the link, ‘chez-moi’ – this time I have my eyes set on almond raspberry strudel. Sounds complicated but, the making of this originally Austrian confection is easy as 1 puff pastry sheet and the following 2 fillings: almond frangipane and premium quality raspberry jam.

Almond Raspberry Strudel 4 arrTaking out a frozen package of ‘puff,’ I leave it aside to slightly defrost. In the meantime, I prepare almond frangipane – combination of finely ground almonds, butter, sugar, almond extract, flour, and eggs – and sieve the fruit preserve, as I prefer no seeds. Success being inarguably sweet, a shortcut to successful soon-to-be dessert is inevitably sweeter.

Oven preheated and baking sheet lined with parchment, now unfold the malleable dough. Visualizing three columns, cut horizontal strips along the first and third imagined sections. From here, continue by spreading the velvety almond cream filling along the middle or second column – lengthwise – and, then, also using an off-set spatula, smooth over a layer of raspberry jam. Almost braiding, fold over one strip of dough over the other until complete. Nearly done, brush over the filled log with egg wash or heavy cream and, for a final touch, sprinkle some sugar and sliced almonds over its surface. Being sure to bake until golden brown, allow the strudel to cool prior to slicing.Almond Raspberry Strudel 5 arr

Tried and tasted, the end result is clear: perfection! Flaky, buttery, sweet and creamy – all of the above – this morning/midday/night dessert might as well be an all day treat. Happy to use frozen puff pastry, this dough is ‘ready-made’ so you don’t have to and it cuts preparation time. Ultimately, it’s the shortcut to successful strudel.

Copyright © DISHFUL, 2018. All Rights Reserved.

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Paris Dreaming

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HAPPY NEW YEAR!!! Wishing everyone happiness, prosperity and health-y appetites, the start of 2018 is made fabulous thanks to resolutions.

Parisian Carousel 1 arrYes, you’ve read right! Love them or not, resolutions are not to be feared. Paris dreaming – myself – I’m resolute to start off the year with a taste of France. And while a real-deal French escape sounds alluring so, too, is the next best thing: Parisian-inspired eats, ‘chez-moi.’

Almond Frangipane Croissants 6 arrNeedless to say, if you can’t go to the magical “City of lights,” why not bring Paris – or, replace with your fantasy destination – to you? Keen on keeping my vow to enjoy more French fare, “Vive la France” doesn’t ring anymore true than starting the day right with this classic breakfast staple: buttery rich yet light and flaky croissants.

Almond Frangipane Croissants 5 arrFinding no judgement here, you may by all means purchase croissants and enjoy them as-is. Elevating an already scrumptious pastry, I have almond croissants in mind for my ‘petit déjeuner.’ Cheating, ever so slightly, I create almond frangipane from scratch but, proceed to use Pillsbury Crescent Dough – and, I’m glad I did! Sorry but not sorry, I lay out the triangles on a parchment-lined baking sheet and add a spoonful of the creamy almond filling prior to rolling. Oven set at 375 F, I proceed to bake the eight crescents for about 20 minutes or until golden brown. End result: a perfectly warm and tender almond-filled pastry that is nothing short of divine. Mildly nutty and equally fragrant, you don’t have to travel far for these parcels.

Pleasantly evoking memories of Paris, there’s no doubt this breakfast plate of ‘la nostalgie’ makes for a very delicious attainable goal. Already 1-0, resolution-trepidation is literally a thing of yesteryear – happy resolving!

Copyright © DISHFUL, 2018. All Rights Reserved. 

Fa-la-loving the Holidays!

Xmas Chocolate Bark 2 arr

Christmas and dessert – need I say more? Didn’t think so!

Made for ‘happier holidays,’ a dessert’s table is what I have in mind to fuel a festive evening get-together and one tastier way to end a fab meal. Being sure to create something for everyone, here’s what I include: artisan-inspired chocolate bark, coconut macaroons, buttery shortbread and gingerbread cookies, and orange-raspberry trifle. Clearly baking up plentiful of all that is flavourful and delectable, nothing spells out “holly” and “jolly” more than a sweet buffet of treats. And, if getting on Santa’s ‘nice list’ is your aim, I got you covered!

Xmas Chocolate Bark 1 arrLet’s bake! Starting with a trusted basic shortbread recipe, I double up the ‘necessities’ – flour, salt, sugar, butter and vanilla – and divide the cookie dough. Humble as-is in its original form, the possibilities are endless when it comes to enhancing shortbread. Letting your imagination run wild, simply take any shortbread instruction and add dried fruits and/or nuts of choice. As for my interpretation on a classic, I prepare the following: crystallized ginger stars, pistachio and dried cranberries, nutty almond rounds, fragrant earl grey discs, and lemon and lavender.

Xmas Shortbread Cookies 1 arrPursuing a bright Christmas, the citrus and perfumed profiles found in the lemon and lavender duo remains a surprisingly good pairing. Vibrant and earthy, this combination was so tempting that they didn’t last to see the day – “picture day,” that is!

Sorry, but not sorry?! Really, I wish I saved at least one example of this ‘beauty’ to display, but lesson learned: cookie monsters exist, and doubling up batches are a must. Ultimately falling short of quantity, there’s no doubt there’s something good to be said about melt-in-your-mouth shortbread cookies enhanced by tea or flowers. Definitely worth remaking, just be mindful that a little goes a long way when using matcha, finely processed hibiscus tea or other varied floral blends.

Xmas Coconut Macaroons 1 arrMoving on to the next, gingerbread is an all-time wintry favourite. Preferring a naked cookie over a decorated one – no icing, sprinkles or dragées – simplicity found in an undressed molasses and spice cookie is truly my kind of wonderful. Appreciating the nuanced taste of nutmeg, cinnamon, cloves and ginger, this cookie dough is a breeze to make and just as easy to roll out. Better yet, my “go-to” recipe – courtesy of Martha Stewart – yields delightfully soft gingerbread cookies that will remain such even post baking and cooling periods.

Warm spiced cookies and classic shortbread complete, I pay homage to a white Christmas with the making coconut macaroons. Love it or not, luckily I do! So much so, in fact, that I take a plain recipe and transform these snowy mounds with chocolate. Using milk, dark or white chocolate, melt premium quality of your preferred cocoa over a double-boiler and let magic happen: drizzle, coat, dip and set. This two-bite cookie is so simple to make, and easier to alter that if you only have time to make one cookie, I recommend coconut macaroons.

Xmas Orange Raspberry Trifle arrSaving the best for last, homemade trifle is the proper way to end a triumphant meal. F.Y.I.: you can bake two loaves of orange pound cake in advance and assemble this showstopping dessert the day of – ‘et voilà,’ you’re well on your way to a stress-free holiday dessert. Adhering to Ina Garten’s recipe for this indulgence, I get my ingredients and layer flavours via raspberry jam, orange custard, fresh berries, and sweetened whipped cream. Well worth the time and effort, sharing good food with good company goes hand in hand. On that note, Happy Christmas to you and yours – and to all good eats, cheers!

Copyright © DISHFUL, 2017. All Rights Reserved.

INSTA Ice Cream

Insta Ice Cream 13 arrInstantly made for “insta” yum, no-churn ice cream is the answer to all things delicious and frozen.  Essentially, the dessert for summer time.

Truly no fuss and easy to make, anyone can whip up their very own batch of homemade frozen confection. For the start of your own, all you need are three ingredients – heavy cream, sweetened condensed milk, and vanilla essence.

To prepare humble vanilla ice cream – also the base to future flavourful variations – first pour the ‘necessities’ into a mixing bowl, whip the combined trio until soft peaks form and then set contents into the ice box to fully solidify. Et voilà! You’ve mastered no-churn ice cream.

From here, the possibilies are endless. You can create a menu of delectable dairy rich frozen treats. To start, mix-in palatable additions of choice whether via fruit compote, crushed cookies or biscuits, chocolate chunks, chopped almonds or walnuts, and even broken pieces of your preferred candy bar.

Insta Ice Cream 2 arrHaving fun with the making of several ice creams, I couldn’t stop at one or two. Essentially setting up my own ice cream parlour – if only for a day – going for gold is the aim. And so, when a couple flavours just don’t cut it, I set my eyes on building a dream team of flavour pairings to include mine, yours, and everyone’s favourites: mint chip, mocha almond fudge, cherry cheesecake, caramel macchiato crunch, Oreos ‘n’ cream, and a peachy-esque spin resulting in ‘nouveau’ nectarines and cream. Likewise, candy coated cones with sprinkles and the works are a must – a match-made winning combo for the otherwise already beautified real cream scoops.

Made in an instant and ‘flash’ frozen, personalizing your ice cream to create a range of tastes is a cinch. To do so, simply remember the magic of three: three items and three steps – combine, whip and freeze. Word to the wise: for mint chip, I omit vanilla essence and replace it with pure mint extract. Alternatively, deconstructed banana split ice cream can made by using banana flavouring as well. Once again, the sky’s the limit when creating your very own plain or fusion ice cream, especially when starting with the original no-churn base. Rocky road or what ever route you take your ice cream, there’s one ultimate certainty: no-churn ice cream is an “insta” success.

Copyright © DISHFUL, 2017. All Rights Reserved. 

But First, Kahve Turk

Turkish Coffee 4 arrCoffee lovers love coffee. Obviously, it’s a no-brainer. But all the same, true coffee lovers enjoy more than a ‘cup of joe.’ Equally keen on java, my morning ritual consists of freshly brewed Arabica beans. And as for the weekends, afternoon pick-me-ups are synonymous with none other than an intensely robust shot of ‘kahve turk.’

Talking about Turkish coffee, this coffee beverage is the common favourite both near – ‘chez-moi’ – and as far as Europe and the Middle East. Somewhat like Italian espresso, Turkish coffee is a staple in many coffee houses abroad and homes alike. Delighted for its strong and sweet flavours, Turkish coffee is bold and not for the faint of heart.

Turkish Coffee 2 arrFortunately, I’ve gained an early introduction on the how to’s of all things ‘cezve’ – a Turkish coffee pot – and my acquired Turkish coffee education is in great part thanks to my Persian heritage. Easy as 1-2-3, coffee aficionados everywhere can also make Turksh coffee with ease. Simple in technique as in contents, all you truly require is a ‘cezve’ and these following ingredients: ground Turkish coffee, sugar, and water. That’s – almost – all! As a rule of thumb, here are a few helpful hints: I use a heaping teaspoon of coffee per person as well as equal parts sugar – about a teaspoon – and an espresso cup worth of water per drink. Likewise, albeit a standard method in coffee making, I always try to use filtered water whenever possible.

Turkish Coffee 1 arrMeasurements aside, here’s how to make a fresh pot of Turkish coffee: fill the ‘cezve’ with exact portions of water per person, and place it on the stovetop over medium heat. Once the water has heated, add the spoonful(s) of coffee but be careful not to stir. Then, add the sugar and omit from stirring. Keeping a watchful eye, begin to stir the coffee and sugar as soon as they have seemingly dissolved or have sunk to the bottom of the pot. At this point, continue to stir until the liquid coffee mixture is well-combined and appears frothy and thicker in consistency. Upon ample stirring, leave the coffee on the stovetop but turn the tempertature to ‘low’, and allow the coffee to continue heating up until it’s ready. As for when it’s coffee time, it’s safe to remove the coffee upon noticing a ring of bubbles form around the edges of the pot. At this point in time, the coffee has sufficiently heated and you want to avoid boiling the coffee at all costs. If you didn’t know beforehand now you know: boiling Turkish coffee is a “no-no” – don’t let it happen to yours!

Tavazo Pastries 1 arrFinally ready to enjoy, I love Turkish coffee on its own for its rich and intoxicating flavour, and even more so when accompanied with pastry. Finding both ground Turkish coffee and Persian desserts at Tavazo, you don’t have to ask me twice to make a pot of ‘kahve turk.’ Afternoon well spent and recharged, you can do the same by visiting a local Persian grocer or by grinding your own preferred medium roast beans – just be sure to use the Turkish/’finest’ setting. Leaving you to it, then, “no ‘more’ talkie before coffee!”

Copyright © DISHFUL, 2017. All Rights Reserved. 

A Marble to Behold

Chocolate Marble Banana Bread 4 arrA while ago, homey banana bread was made and devoured by yours truly – ‘moi,’ of course! The sweet memories of what once was – yester-bake – now leaves me with this thought: I do believe it’s time for a remake. Just as before, I’ve come across the very old yet same predicament – as past recipes would reveal – and, a very delicious answer for an almost forgotten bunch of ripened bananas. Some never learn, I suppose – or do they?

Chocolate Marble Banana Bread 1 arrSpeaking of myself, I’ve definitely love to salvage overripe fruit in baked goods. Without getting overly ‘mushy’ about the subject, I equally attest that banana bread is best made when this fruit does in fact start to brown and spot on its exterior but, remains soft and explosively flavourful.

Wasting no more time, let’s get baking! Starting with a trusted recipe, I decide on marbled banana bread. Like the original, this variety simply requires one to divide the dry ingredients initially suggested for the making of one loaf in multiple bowls. Taking things step-by-step, measure halved amount of the ‘necessities’ – flour , sugar, salt, and baking powder – into two different bowls where the chocolate variation takes less flour, thus being certain to replace the omitted amount of a.p.f. with cocoa powder. Chocolate Marble Banana Bread 2 arrFrom here, divide and pour the already mixed wet contents – butter, vanilla, bananas and eggs – into each ‘dry’ bowl. And for an even more decadent chocolatey twist, add dark or semi-sweet chocolate chunks to each bowl. Once both batters are well combined, introduce spoonfuls of each into a well-greased and parchment-lined loaf pan.

Vanilla and chocolate contents now acquainted, insert a knife or wooden skewer into the batter-filled pan and make swirl motions to create the classic marbled pattern. Finally, top your edible art with extra chocolate chunks – if your heart desires – and get that marbled slab into a preheated oven.

Chocolate Marble Banana Bread 3 arrSensing a banana-rich sweetness in the air, I know my marbled loaf is ready – about 50 minutes or so. Leaving this beauty to cool prior to slicing, getting my dose of potassium courtesy of this banana bread-ish ‘healthy’ cake is my kind of rescued dessert. Hoping you’ll show ripened fruit some TLC – via the kitchen – treating bruised fruit is not so ‘bananas’ after all. Clearly enjoying the fruits of my labour, reinvented banana bread is simply marvellous. Whether you enjoy it as a mid-day snack or for a quick breakfast on the go, this moist loaf satisfies in both its classic state, embedded with nuts or rippled with melted chocolate flavours – naturally, it’s a ‘marble’ to be behold!

Copyright © DISHFUL, 2017. All Rights Reserved. 

Mom Knows Best!

Persian Ice Cream 5 arrMy mom has taught me everything I know – from Persian culture to family values, and the importance of ongoing learning. A gem in her own right, my mother has and persists to display multifaceted talents. Crafty yet studious, successful in business ventures as much as a leading parental figure, she’s – without a doubt – the person to whom I look up and admire, and fortunately, my personal ‘go-to’ when presented with life’s question however big or recipe-related.

 

On this Mother’s Day, my mind easily trails to an endless memory bank of times I shared with my mom. Moments for which I’m grateful, and instances that are now family stories in great thanks to my mother who selflessly took every spare moment she had to spend with her children. Always giving of herself, she put ‘quality’ in every minute, hour and all times that are now made eternal.

Persian Ice Cream 3 arrIn celebration of my mom and all mother figures, I like to dedicate this post to past memories and some made new. Regardless of the month or season, every year has been touched by my mom. From devouring a plateful of homemade Christmas cookies, to custom-made birthday cakes, my mom started traditions that were made to last. Effortlessly working to make every occasion special, she continues to approach holiday dinners with the same level of attentive care and happily creates festive menus and table spreads that are thematic and attune with hand-selected patterned dishes, flatware, drinking glasses and centrepiece arrangements. Again taking time, she not only ‘makes things happen’ but, too, adds an element of magic to transform otherwise ordinary events into something beautiful.

In recollection of one of my fondest childhood memories, every trip to the mall included a stop at the ice cream parlour – my favourite scoop in a cone, mint chip for my sister, and French vanilla for my mom. Clearly, this family loves ice cream. And for the creation of more sweet memories, my mother has passed on the tradition of making and appreciating Persian food, including traditional desserts.

Persian Ice Cream 8 arrGladly following in my mother’s footsteps, I hope to have honoured both her teachings and our heritage with the making of a delectable recipe fully-loaded with nostalgia. Hoping you, too, will share something sweet with your mother-figure, here’s what I learnt from the ‘wise’ one: a popular Persian Ice Cream commonly known as ‘bastani Akbar Mashti’ and ‘faloodeh’.

Having the fortune to savour my mother’s cooking, I need no formal introduction to the distinct floral tastes identified with these icy desserts. Inclusive of saffron, rosewater, pistachios and frozen pieces of whipping cream, this vanilla-based ice cream dessert was first invented by ‘the man,’ Akbar Mashti. Rightfully named, then, ‘bastani’ simply refers to ice cream in Farsi.

As easy to make as reading the ingredient list, anyone can share and delight in their very own homemade batch of Persian Ice Cream. Starting with pure vanilla bean ice cream – homemade or already-made, preferably premium grade – allow the ice cream contents to slightly soften, and then mix-in the following: 1 cup of pistachios, 1/4 cup of rosewater, 1/16 teaspoon ground saffron, and 500 mL of whipping cream for ultra richness – freeze cream separately, and break into pieces prior to incorporating – and when well-combined, place the container back into the freezer to solidify the jewelled ice cream prior to serving. In case it helps, here’s some pearls of wisdom passed from mum: a little goes a long way with saffron so – however tempted to intensify colour of your ice cream – be careful not to overpower the dairy contents or otherwise risk gaining an adversely medicinal tasting dessert. Also, I first bloomed the portioned saffron into the measured rosewater, and later incorporated the perfumed liquid gold to the ice cream.

Persian Ice Cream 10 arrHighly satisfying as-is, ‘bastani’ can even be sandwiched between two wafers or enjoyed alongside ‘faloodeh’. Perhaps unfamiliar to some, ‘faloodeh’ is essentially cooked rice noodles that have been frozen with rosewater infused simple syrup. Short on ingredients and steps, less is definitely more with this fragrant dessert. Once prepared and semi-frozen, be sure to comb it over with a fork – like a granita – as it does not share the same consistency as ice cream. Finally ready to serve, you can enjoy ‘faloodeh’ in all its rosy glory for an extra hint of tart and sweet tastes top it with a squeeze of fresh lime juice or sour black cherry syrup – and, that’s all she wrote!

From my mother’s kitchen to yours, these Persian desserts are family favourites and simply worth having any time of year. Using these recipes or alternate expressions of thanks, I hope you have the opportunity to treat the parental figure who has left a lasting imprint on your life with daily tokens of gratitude. And on that note, this one’s for you – Love you, Mum!!

Copyright © DISHFUL, 2017. All Rights Reserved.

Spring Bake


Bon Appetit Ricotta Cake 2 arrPatio all set and spring cleaning complete, are you thinking what I’m thinking: sun’s out, bundt’s out! Always finding a reason to celebrate, there’s no better time to reward a seasonal mission well accomplished than with cake – al fresco, of course! And given my love of baking, I gladly make use of springform pans and vibrant fruit for a refreshing duo: lemony fruit-filled and almond peach ricotta cakes.

Bon Appetit Ricotta Cake 4 arrFirst intrigued by Bon Appétit’s Raspberry-Ricotta Cake, a glimpse of this cake looked too tempting not to recreate. Doing just that, I use Alison Roman’s simple instructions and get ambitious. Doubling the amounts of specified ingredients, I yield twice the batter for two variations on this light and fluffy cake. Clearly, the perfect accompaniment to afternoon tea or any java pick-me-up.

Bon Appetit Ricotta Cake 5 arrAttesting to its simplicity, this ricotta cake is easy to make and tweak. Certain to add bright flavour, the original recipe calls for raspberries. While keeping with the necessities – flour, butter, sugar, eggs, vanilla extract, baking powder, salt and ricotta – is a must, this ricotta-inspired cake is not exclusive to raspberries alone. Forgoing the suggested listing, I follow most steps and include my preferred choice of berries, stone fruit and citrus for an end result that’s peachy-keen.


Bon Appetit Ricotta Cake 3 arrChanged but not compromised, my take is quite delicious and still attune with the desired moist consistency of Bon App
étit’s Ricotta Cake. Likewise, the almond topping adds texture to the mildly fragrant peach-infused cake. Equally fresh and clean on the palette, inclusion of lemon zest coupled with pockets of tart blackberries, blueberries and cherries appropriately lift the otherwise plain cake structure with bursts of bold flavour. Pleased with the overall outcome of my ricotta cakes, this duo looks prime and tastes divine as-is though can be made ultra indulgent with a dollop of whipped cream.
A piece of cake to make – and eat, once cooled – here’s a final note on any leftover fruit: blushing Bellinis, anyone?

Strawberry Peach Bellinis arrWasting not, blend equal parts of any remaining peach slices with frozen strawberries to create a fruit-fusion. From here, fill a wine glass with fruit purée – about 1/3 high – and top the amalgamated contents with sparkling wine. Feeling peachy with abundance, elevated lounging is meant to be decked out with juicy refreshments – Bon Appétit!

Copyright © DISHFUL, 2017. All Rights Reserved.

Pudding It Out There

Liquid sunshine, anyone? Once in a while, a baker will come across excess yolks – probably having whipped up a whites-based dessert like meringues, angel food cake and the sort. Finding myself in a similar predicament, a bowl of golden yolks and perfect timing leaves me with the ideal March-inspired treat. Celebrating with high spirits, Baileys Chocolate Pudding was made for St. Paddy’s Day festivities.Baileys Chocolate Pudding 3 arr

Combining my favourite ingredient – undoubtedly chocolate – with a very special Irish Cream, you really can’t go wrong with the complementary pairing of the aforementioned duo. Rich, chocolatey and infused with a hint of an old country export, homemade pudding is something else: it’s elevated nostalgia. Clearly, a must-indulge item in my books!

Baileys Chocolate Pudding 2 arrTo make your own holiday pudding, choose a scratch recipe of choice. Following the steps of the Barefoot Contessa – Ms. Ina Garten, of course – I really enjoyed following her simple instructions for a double chocolate pudding. Doing things my way, however, I take her very good recipe and tweak it to cater to my preferences. Specifically, I had nine yolks to start though the original recipe calls for six. Presented with three more than less of what’s required, I still count myself lucky. Glass bowl looking beyond half-full, circumstance is boding well and, so, I persist to do as any good baker would – I sharpen my math skills. In other words, I take note of the existing quantities and appropriately increase measured amounts for all remaining ingredients, including: sugar, cornstarch, cocoa powder, salt, milk, heavy cream, pure vanilla essence and fine quality chocolate. Though Ina’s original calls for butter and semisweet chocolate, I omit the butter altogether and use premium dark chocolate – minimum 70% cocoa.

Baileys Chocolate Pudding 4 arrFortunately, the outcome of this cocoa-rich indulgence is nothing short of pure decadence. And, although I-rish I could stop at the making of double chocolate pudding, a must-indulge St. Paddy’s dessert must-have a little touch of Shamrock. As for the final touches, then, I keep with precision and happily exchange the plain heavy cream with an addition of Baileys Original Irish Cream. From here, the well-mixed pudding mixture is poured into individual dessert dishes and refrigerated. Ultra delicious and made for chocophiles, serving chilled portions of Baileys Chocolate Pudding on its own – as-is – or topped with sweetened whipped cream will surely yield happy hours to come. Ultimately ‘pudding’ a spin on a classic, this crowd-pleasing custard is meant to be shared and savoured responsibly – please, use a spoon! Happy Saint Patrick’s, everyone!!

Copyright © DISHFUL, 2017. All Rights Reserved.

Red Velvet That Will Please

 

beet-red-velvet-cupcakes-8-arrWant a Valentine’s dessert that will make your special someone blush beet red? Saying “YES” to all things homemade, I have the perfect baked treat in mind. For your sweet – or sweet tooth – I’m thinking: Red Velvet Cupcakes. Satisfying for more than its V-Day symbolic hints of love – chocolate and heart-red hue – this cocoa-rich yet moist bite-size indulgence is made extra irresistible thanks to a generous smothering of cream cheese frosting. As scrumptious as it sounds, red velvet is not for everyone but, when made right, is sure to leave you with a smile.

beet-red-velvet-cupcakes-4-arrEnticed, yet? Love it or hate it, I’m in the mood to whip up a batch of red velvet cupcakes. Still tempting to some, red velvet persists to be a sought-after southern delight since its revival on the big screen – watch the retro hit, Steel Magnolias. Movie buff or not, however, others find nothing delectable about consuming a piece of red-dye cake that’s, too, criticized for being bland. Honestly, I can’t blame them! Also choosing to forgo the Texas band-waggon – sorry, Adams Extract – a little research is all it took to find the ‘one.’ Clearly convinced that ‘red’ can be made right, I’ve found a non-greasy red velvet cake instruction that’s highly flavourful all the while omitting oil and food colouring.

beet-red-velvet-cupcakes-6-arrGetting back to the basics, the start to producing a genuine ‘rouge’ cake batter is as simple as this: just ‘beet’ it! Truly, the inclusion of beetroot veg will evoke desired vibrancy without emptying an entire bottle of food colour – L-O-V-E this! Further match-made for more reasons than one, I use Pamela Moxley’s Red Velvet Cake recipe that calls on butter, equally appeasing to my desire for an oil-free batter. And as if things couldn’t get any better, directions ask that you purée the cooked and peeled beets so you’re solely left with smooth – ‘au naturel’ red – velvety liquid texture. As for the taste, this cake is not intended to be overly chocolatey nor are you left with a strong beet flavour.  In contrast, these cupcakes are mildly sweet and are all about a ‘chemical romance.’ Explanation provided: the appearance of reddish earth tones should result upon combining neutralized Dutch-process cocoa powder with buttermilk, and acids such as white vinegar and the juice of a freshly squeezed lemon, as Moxley’s steps indicate.

beet-red-velvet-cupcakes-11-arrAs for my experiment, I can attest to a fairly ‘reactive’ outcome in the test kitchen. From burgundy to crimson, the looks of lovely red are pleasantly evident and ever-changing between baking stages. A chameleon cake of sorts, that’s exactly what you want to see when attempting this vegetable-infused dessert recipe. Be bold, then, and prepare to welcome variations of red that doesn’t include lipstick or candy apple – any other shade, mind you, wouldn’t reflect an authentic beet cake.

Ultimately doing all things in love, I hope you try a scratch recipe of choice or cake mix – no judgement here – and, when the little cakes are cooled, begin to decorate with frosting: butter-cream, cream cheese or ‘roux’ icing. beet-red-velvet-cupcakes-13-arrCreating cream cheese frosting for my individual ‘reds,’ all I do is combine the following in a bowl: softened unsalted butter and cream cheese – both left out, at room temperature – icing sugar, plus a final dash of Madagascar vanilla essence. Once fluffy and ready to go, I divide the frosting into separate containers, get a piping bag and tip assembled, and do the unexpected: I use food colouring gel. It’s true but, only a few drops – promise! All in the name of happy baking, I couldn’t resist arranging a bed of edible roses. Seriously worth the addition of colour, who would deny wanting these thorn-free flowers for V-Day? Admittedly beautiful, lush, and fragrantly sweet, red velvet rosette frosted cupcakes are for the making, baking, and taking – by the dozens!

© DISHFUL, 2017. All Rights Reserved.